Raw Vegan Thai Noodles

Craving pasta? Wish it loved you as much as you love it? Well, sorry to say that will likely never happen. Pasta is loaded with carbs, gluten, sugar — which means you either have a hard time digesting it or it’s sabotaging your weight loss goals. I know, it’s thee comfort food of choice and it’s nearly in everything. And while there are gluten-free alternatives out there, let me propose another one that requires no cooking. If you want a guilt-free alternative with health benefits to rave about, read on my friend.

Let’s satisfy the craving without the guilt, digestive maladies, and calorie explosion. I’m talking about Kelp Noodles. And before you let the kelp part throw you, I’ve put a list of facts together to dispel any qualms:

  • Does not taste like seaweed
  • Clear, rice-noodle like color, taste, and texture
  • Does not require cooking
  • Gluten and sugar free
  • Vegan
  • Softens quickly when soaked in warm water and lemon juice for 10 minutes
  • Loaded with minerals — magnesium, calcium, zinc, & iron
  • Great for improved Thyroid health
  • anti inflammatory food

I give you, Raw Vegan Thai Noodles. This dish has all the aroma and flavor of the savory Thai food we love with a fraction of the calories. Go ahead, enjoy as many servings as you like!


Here’s my recipe:

  • 1 package clear Kelp noodles (like this 12 oz package)
  • 1 organic zucchini, chopped
  • 3 green onions, chopped
  • 3/4 cup broccoli sprouts
  • 1/2 red bell pepper, thinly sliced
  • 1/3 cup organic raw cashews
  • 2 Tablespoons cilantro, chopped for garnish (or mixed in – your choice ;))

For the sauce:

  • 1 Tablespoon Bragg Aminos (or Tamari)
  • 2 Tablespoons water
  • 1 Tablespoon lime juice, fresh squeezed
  • 1 Tablespoon raw almond butter
  • 2 teaspoons toasted sesame oil (optional)
  • 2 teaspoons Maple syrup or raw agave
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon red pepper flakes

Start by placing your Kelp noodles in a bowl with 3 cups of water and 1/2 – 1 cup lemon juice, and 1/2 teaspoon of salt. Let sit to soften while you prepare the rest of the ingredients.

Chop your veggies and combine in a large bowl with cashews. Set aside. Make the sauce by adding all ingredients to a tall cup and emulsifying with a hand blender like this one.

Drain your noodles and rinse the lemon and salt away. I chop my noodles a bit just so they’re not so long and easier to work with. Then, add to your bowl, toss with sauce and serve garnished with fresh chopped cilantro.



I hope you love Kelp noodles as much as I do. They really are a versatile noodle for all kinds of dishes like soups, sushi, pasta dishes, and salads. Stay tuned for more recipes featuring this healthy ingredient!



disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.

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